Sichuan Peppercorn Beef
Tofu

Experience the vibrant, numbing heat of Jiangjin green Sichuan peppercorns in this comforting Sichuan-style beef and tofu clay pot.

Ingredients

• 250 g beef
• 500 g firm tofu
• to taste Sichuan peppercorns
• to taste fresh green chilies
• to taste green onions
• to taste ginger
• to taste garlic
• 1 tbsp dry starch
• 1 tbsp cooking oil
• 1 tbsp lard
• 1 tsp oyster sauce
• 1 tsp chicken bouillon
• to taste salt
• to taste pepper powder

Instructions

1. 1Prepare the aromatics

   

   Place the fresh green chilies, green onions, ginger, garlic, and Sichuan peppercorns into a food processor. Pulse the mixture until finely minced to create the flavor base for the dish.

   Tip: Using a pulse setting helps achieve a consistent mince without turning the aromatics into a paste.
2. 2Simmer the tofu

   

   Bring a pot of water to a boil, seasoned with ginger, green onions, and salt. Gently break the firm tofu into large pieces and add them to the pot to simmer, allowing the tofu to heat through and absorb the light seasoning.

   Tip: Simmering the tofu in seasoned water helps remove its raw beany taste before adding it to the spicy sauce.
3. 3Marinate the beef

   

   In a bowl, combine thinly sliced beef with salt, pepper powder, and ginger-onion water. Knead the meat to help it absorb the liquid, then mix in a spoonful of dry starch and a drizzle of cooking oil to lock in moisture and ensure a tender texture.

   Tip: Adding oil to the marinade is key to keeping the beef slices tender and succulent during the quick stir-fry.
4. 4Stir-fry the aromatics

   

   Heat vegetable oil and a little lard in a wok over medium-high heat. Add the prepared minced green chili and Sichuan peppercorn mixture, stir-frying quickly until the fragrant oils are released and the mixture is aromatic.

   Tip: Ensure the oil is hot before adding the aromatics to achieve a rapid, fragrant sizzle.
5. 5Cook the beef

   

   Add a bowl of boiling water to the wok, then season with salt, pepper powder, oyster sauce, and chicken bouillon. Gently slide in the marinated beef slices and cook for about one minute until the beef is just cooked through.

   Tip: Do not overcook the beef; it only needs about a minute to stay tender in the bubbling broth.
6. 6Thicken the sauce

   

   Pour a small amount of starch water (slurry) into the wok while stirring continuously. This will thicken the spicy green broth into a glossy sauce that coats the beef perfectly.

   Tip: Add the starch slurry slowly and stir constantly to prevent clumping and achieve a smooth, silky consistency.

Storage & Reheating

Burn It Off

Frequently Asked Questions